Creme Brulee Cookies

Creme Brulee Cookies

from dessertfortwo.com
30 min

Creme brulee sugar cookies with instant pudding mix on top.

Ingredients

  • 8 tablespoons (4 ounces) unsalted butter, melted
  • 2/3 cup (140 grams) granulated sugar, plus extra for rolling and dipping
  • 2 large egg yolks (whites reserved for another use)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (152 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 individual cups of store-bought ready-made refrigerated vanilla pudding (about 8 ounces total)

Directions

  1. 1

    Preheat the oven to 350, and line a baking sheet with parchment paper.

  2. 2

    Stir together the melted butter, 2/3 cup of sugar, egg yolks, and vanilla extract. Stir very well to combine.

  3. 3

    Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.

  4. 4

    Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 9 cookies from each half.

  5. 5

    Roll heaping tablespoon-sized balls of dough in your hands, roll in extra granulated sugar, and then space them evenly on the prepared baking sheet.

  6. 6

    Bake for 10-11 minutes, until they spread and puff up. They will just begin to start crackling in the oven, and then they will fully crackle once they cool. Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.

  7. 7

    Once the cookies are completely cool, place a dollop of vanilla pudding on top of each, and push it almost all the way to edge (leave a border).

  8. 8

    Sprinkle a very generous amount of granulated sugar on top (at least 1 teaspoon) of each one, and use a culinary torch to melt and caramelize the sugar. (I like to work with 3 cookies at a time).

  9. 9

    Torch the cookies until the sugar melts and turns golden brown and crispy. Serve immediately, because the sugar crust will soften over time.